This soup is a little more indulgent than my others on the post-gastric-sleeve liquid diet, but as it is full of cheese, and therefore high in protein, I allowed myself this treat, despite the higher fat content. It is a tasty, rich soup suitable for all cheese lovers. If you are following a post-bariatric surgery liquid diet, you may initially find this soup too rich – everyone is different, so experiment. Obviously, under those circumstances, you’ll only be having a tiny amount, as I did!
Ingredients (for one very generous non-diet portion, or one generous non-diet portion and one post-bariatric surgery liquid diet portion – I made this for me and my mother-in-law and there was plenty for her):
- 500ml chicken or vegetable stock
- 2 very small potatoes or one medium potato
- 1/2 camembert
- 50g grated chilli cheddar (if you can’t get that, use ordinary cheddar and add chilli flakes/powder, to taste)
Method:
Peel the potatoes and cut them into small dice (so they will cook quickly and not too much stock will evaporate in the process). Place them in a small saucepan with the stock, bring to the boil, then cover, reduce the heat and simmer for approximately 15 minutes or until the potatoes are easy to smash with the back of a spoon.
Place the potatoes and stock in a fine blender and blend until smooth.
Return to the pan. Roughly cut up the inside of the camembert (don’t use the rind for this recipe as it won’t go smooth in the soup) and add the camembert and the grated chilli cheddar to the blended soup. Keep the soup on a low heat, stirring until all the cheese has melted. For an ultra-smooth consistency, blend again (especially if you used chilli flakes rather than powder). If you want to be 100% sure there are no ‘bits’, put the soup through a sieve before serving.
Serve and enjoy!
